Before we begin, make sure all your ingredients are at room temperature. This will ensure your cookies come out soft and tender.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the cinnamon-sugar coating: In a small bowl, combine the sugar and cinnamon for the coating. Set it aside, as this will be used to roll the cookie dough before baking.
Step 2: Make the Cookie Dough
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy. This should take about 2-3 minutes. The combination of the two sugars will give the cookies a richer flavor and ensure they stay soft.
- Add the wet ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined. You want the mixture to be smooth, so scrape down the sides of the bowl as needed.
- Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. This spice blend will infuse your cookies with warm, autumn flavors.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix—the key to soft cookies is keeping the dough tender.
Step 3: Form the Cookies
Now, we get to the fun part—forming the cookies!
- Chill the dough (optional): While it’s not strictly necessary, chilling the dough for 30 minutes will make it easier to handle and help the cookies hold their shape better during baking. If you’re in a hurry, you can skip this step, but the slight chill helps create the perfect soft cookie.
- Shape the dough: Scoop about 1 1/2 tablespoons of dough and roll it into a ball. You can use a small cookie scoop to make this easier.
- Coat in cinnamon-sugar: Roll each dough ball in the cinnamon-sugar mixture, making sure it’s fully coated. This creates that signature snickerdoodle flavor.
- Space on the baking sheet: Place the coated dough balls on the prepared baking sheets, leaving about 2 inchesbetween each one, as they will spread slightly.
Step 4: Bake to Perfection
- Bake the cookies for 9-11 minutes. Keep an eye on them! You want the edges to be set but the centers to still be soft. They may look slightly underbaked when you take them out, but they will firm up as they cool, resulting in a perfectly soft cookie.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Enjoy and Store
Once the cookies are fully cooled, they are ready to enjoy. Serve with a cold glass of milk or a hot cup of tea to fully savor these autumn delights.
Storage Tip: These cookies will stay soft and delicious for up to 5 days if stored in an airtight container at room temperature. You can also freeze them for up to 2 months—just thaw at room temperature before enjoying.
The Magic of Pumpkin Snickerdoodles
These Soft Pumpkin Snickerdoodles are everything you could ask for in a fall dessert—soft, chewy, warmly spiced, and filled with that irresistible pumpkin flavor. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is simple to follow and guarantees crowd-pleasing results.
What makes these cookies truly special is their texture. The combination of pumpkin and the right balance of spices creates a cookie that is tender and pillowy, yet still chewy enough to keep you coming back for more. Plus, the cinnamon-sugar coating gives them that classic snickerdoodle flavor with a fall-inspired twist.
Not only are these cookies perfect for an afternoon snack, but they also make great gifts. Package them in a decorative tin or box for friends and family, and you’re sure to brighten someone’s day.
So, if you’re ready to indulge in the flavors of autumn and impress anyone who takes a bite, whip up a batch of these Soft Pumpkin Snickerdoodles today. Happy baking!